Twice Baked Potatoes

Recipe By LindaMcKay
(1) 0 Reviews
Prep Time
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1 dozen - 12 servings

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  • Wash potatoes, don't peel them or wrap them. Place on cookie sheet and bake for 1 hour at 350°F.
  • Remove when tender enough (about the 1 hr.) Cut them in half lengthways and let them cool until you can handle them (but don't let them get cold.) Still being warm makes them easier to work with.
  • Get a large mixing bowl and scoop all of the soft potato from the shells into the bowl, keeping the skins intact. Set the potato shells back on cookie sheet. In the bowl add a few shakes of pepper to taste, add the butter also and approx. 4 Tbsp. of milk. Using a potato masher, mash very well. You then add to potato mixture the Cheez Whiz and Miracle Whip. Using the masher again mash through all these ingredients very well, then mix by hand to smooth out better. Using your hand beater, beat mixture until smooth adding a little milk if needed for a thick but not too thick consistency.
  • You then refill shells with potato mixture. Sprinkle the tops of the potatoes with cheddar, parmesan cheese and a little paprika. Put potatoes back in the oven at 325°F until warmed right through and browned on top, approx. 1/2 hr. (If you want to have the potato mixture mounding in the shells then bake 2 or 3 extra potatoes and discard those shells.)


This is a scrumptious way to eat potatoes, kids love them and adults love them just as much. A little time consuming but so easy to make. They can be made ahead to the re-baking point so great for company too, only 1/2 hr. baking time. A great way to use leftover mashed potatoes. Just add the extra ingredients that are not in your mashed potatoes, whip with hand mixer and put them in a casserole dish instead.

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